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Italian wedding Cookies
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| 6 | eggs |
| 3/4 cup | Crisco |
| 1 cup | sugar |
| 1/4 tsp. | Salt |
| 1 TBS. | Almond Extract |
| 4 cups | flour |
| 4 tsp. | Baking Powder |
| Mix eggs, Crisco, sugar & almond. Add 4 cups flour or until dough is soft but, does not stick to your hands. (For every cup of flour, use a tsp. Baking powder.) depending on size of eggs, it will take 5 1/2 or 6 cups flour. Roll into a long pencil shape 2 inches long. Shape pieces to your desired shape. Place on greased cookie sheet. Bake @ 375 for 10-12 minutes. Cookies should not brown on bottom. (Makes about 5 dozen) Glaze: | |
| 2 cups | powdered sugar |
| 1/2 tsp. | Salt |
| 1/4 cup | milk or enough to make it thin |
| 1/2 tsp. | Anise extract |
| Candy sprinkles | |
Mix all ingredients (except candy sprinkles) dip cookies by hand while still hot and sprinkle with candy sprinkles. Do 4 at a time. Glaze dries quickly.
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